• One can or two cans diced fire-roasted tomatoes (one 28 ounces or two cans 14.5 ounces each)
• 3 cups vegetable broth
• 1 cup V8 or tomato juice
• 2 slices white bread, torn
• 4 small ribs celery from the heart, chopped
• 1 red onion, chopped
• 3 roasted red peppers, chopped
• 1/2 English cucumber, chopped
• 1 clove garlic, grated or finely chopped
• 2 tablespoons sherry vinegar or dry sherry
• Juice of 1 lemon or 1 lime
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 teaspoons hot pepper sauce
• 2 teaspoons sweet smoked paprika
• Salt and pepper
• Jumbo shrimp, cooked and chilled, for dipping (optional)

Using a food processor, process one-third of all the ingredients, except the salt, pepper and shrimp, until smooth. Transfer to a pitcher. Repeat in 2 more batches. Stir, then season with salt and pepper. Serve with the shrimp, if using.

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